Fried Smashed Fingerling Potatoes
Fried Smashed Fingerling Potatoes
So these fried smashed fingerling potatoes were a very happy accident. Super crispy fried potatoes with a soft center, sprinkled with smoked paprika and fresh cilantro then served with Sir Kensington’s Chipotle Mayo. It was so good!
Like a cross between a potato chip and French fries. These would be great to serve at a BBQ with grilled meats or burgers.
I was trying to recreate one of my favorite dishes from ATX Cocina – smashed papas bravas with smoked chili aioli.
So I started out trying to make papas bravas using two different recipes from the New York Times and Serious Eats. But we simplified everything. And instead of buying Russet or Idaho potatoes, I thought I would try it with fingerling potatoes.
We love to eat our colors, and fingerling potatoes bring it. They are high in dietary fiber, potassium (as are all potatoes with skins on), vitamin C and B6.
And even though I like to make homemade mayo or aioli, I really love Sir Kensington’s chipotle mayo. We use it in several dishes like chipotle curry chicken salad and serve it with blistered shishito peppers. We even add it to Buffalo chicken dip for a different twist on a classic favorite.
Since we have a jar of a spicy mayo on hand, I used that instead of trying to make a chili aioli to go with it. So much easier.
Prepping the Fingerling Potatoes
So we started off adding salt and rice vinegar to a pot of water and bringing that to a boil. Wash and scrub the fingerling potatoes, then add to the boiling water. Let them boil for 7 minutes. Then remove them from the water and let the potatoes cool down a bit.
Then we cut the potatoes in half and into smaller pieces. They were not very cooked through but soft enough to cut.
We heated up avocado oil in a cast iron skillet. We tried frying them that way and they cooked pretty inconsistently. So we decided to smash them.
I used a meat tenderizer and put the flesh side down on a cutting board and smashed the potatoes. Then we fried them in batches in the avocado oil for about 4-5 minutes on each side.
Then put on a paper towel covered plate to absorb excess oil.
They came out super crispy on the outside and softer on the inside. Then we just put them in a bowl and sprinkled with salt, freshly ground black pepper, smoked paprika and freshly chopped cilantro.
Serve with the chipotle mayo as a dipping sauce on the side.
It was a tasty and easy side dish! Brett said it was his favorite new potato side dish so we’ll be making these again soon. Happy eating y’all!
Want More Potato Recipes?
- Vegan Cheese Spiced Potato Nachos
- Salt Lick Potato Salad
- Twice-Baked Potatoes
- Roasted Spiced Potatoes
- Cauliflower Leek Potato Soup
- Lemon Garlic Chicken and Potatoes
Fried Smashed Fingerling Potatoes | Gluten-Free, Dairy-Free
Super crispy gluten-free fried smashed fingerling potatoes with a soft center, sprinkled with smoked paprika and and served with chipotle mayo.
- 1 lb fingerling potatoes
- 1 tbsp rice vinegar
- 1 tbsp salt
- 3/4 – 1 cup avocado oil
- pinch salt
- pinch freshly ground balck pepper
- pinch smoked paprika
- 1 tsp freshly chopped cilantro
- 2 tbsp Sir Kensington's chipotle mayo
Wash and scrub the fingerling potatoes.
Fill a medium saucepan with 2 quarts filtered water. Add salt and vinegar and bring to a boil over high heat. Add the potatoes and bring to a boil. Let boil for about 7 minutes and then carfully remove the potatoes.
Set aside and let the potatoes cool down for about 10-15 minutes. Cut the potatoes in half and then into smaller pieces. Place on a cutting board flesh side down and smash with a meat tenderizer.
Heat the avocado oil in a large cast iron skillet until about 350 degrees F.
Add the smashed potatoes in batches. Frying for about 4-5 mintues on each side. Carefully remove and place on a paper towel lined plate to remove excess oil.
Place fried potatoes in a serving dish and sprinkle with salt, pepper, smoked paprika and fresh chopped cilantro.
Serve with Sir Kensington's chipotle mayo as a dipping sauce.